Sure, the clam dip is easy, and like most of my stuff - it's "some of this and some of that" to taste!

Start with 8 oz. cream cheese, softened. Stir to smooth it out. Add a couple good dashes of Worcestershire sauce, a little onion and garlic powders, some dried minced onion, mix well. Add the juice of half a lemon. Drain a can of minced or chopped clams into a glass; use about 1/3 to 1/2 the juice in the cream cheese. Mix all til smooth. Add the drained clams and a couple drops of Worcestershire sauce, stir to blend, taste and adjust seasonings as you like (I usually end up adding more lemon juice and a couple more drops Worcestershire and Tabasco after the initial bits) and refrigerate. Keep the leftover clam juice; pull the dip out about 1/2 hour before serving, let soften a bit, add more of the reserved clam juice if needed to bring it back to a dip consistency.

Easy!

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It's easy to be miserable. Being happy takes more work. ~~from Ondine, the movie~~

that's the recipe of someone who actually cooks, Charski, don't apologize! Those all too precise recipes are mostly just guesses on quantities that people write down after they've made the dish and it came out well, right? Unless you are Cooks Illustrated or something, who makes a dish multiple times, carefully noting and measuring every time, till they find the optimal levels of everything? You'd be eating clam dip every day till June! *rolling my eyes*